Spicy Chipotle Adobo Ribs sa Gata

Spicy Chipotle Adobo Ribs sa Gata

Hello Everyone! Okay I lied… Well not exactly. You see, last week I said that that would be my last Coconut post for the month. Technically it is since it’s already February, but I do have one more Coconut post to share *cheeky grin* The recipe that I’m going to share with you guys tonight was actually not planned at all. I didn’t want this to end up in my already growing archive of recipes that I never get around to posting because it doesn’t fit with the current theme that I have going. Lucky for me tonight’s dish still fits! Let’s just say that this is a special Chinese New Year post to welcome in the Year of the Pig!

I saw a post on Instagram a while back, towards the beginning of the year I believe, of a new dish that Max’s Restaurant put out which is their Adobo Ribs. I haven’t had the chance to try it yet, but it made me want to try it out at home for myself, with my own twists of course – the twists being adding chipotle peppers for a spicy kick and stewing them in coconut milk as well – to fit with the theme of course *cheeky grin*

Spicy Chipotle Adobo sa Gata (Marination Process)

Adobo can mean marinade, sauce, or seasoning. It is a highly popular Filipino dish amongst locals and even foreigners. I remember when I was still studying in Australia, my taxi driver asked me where I was from. I told him that I was born in Brunei, but a Filipino by blood. To which he replied, “Oh I love the Philippines! And I love… What’s that dish called? Chicken Adobo!” Basically any non-Filipino that I’ve talked to throughout the years, Chicken Adobo and Sinigang are their favourite Filipino dishes.

Anyway, the cooking process of adobo is indigenous to the Philippines. Pre-colonial Filipinos often cooked or prepared their food with vinegar and salt to keep them fresh longer in the tropical climates of the country. To make adobo, you start off by marinating any variant of meat, seafood, or vegetables in vinegar, soy sauce, fresh garlic, black peppercorns, and dried bay leaves. It is then simmered in the marinade until the meat is tender. The dish is characteristically salty and sour in taste.

Now adding gata to the classic adobo makes the dish not only hearty, but also rich and creamy. Would you believe me if I said I’ve never had adobo sa gata before? I mean, I’ve had adobo countless of times growing up, but never with gata – until about a few weeks ago when we had lunch out after our Sunday morning mass. It felt like I had discovered a whole new world of adobo!

Spicy Chipotle Adobo sa Gata Ingredients

PREP TIME 1 HOUR | COOKING TIME 45 MINS | SERVES 4

INGREDIENTS

  • 1 kg pork ribs
  • 5-6 dried bay leaves
  • 3 chipotle peppers in adobo sauce, sliced or minced
  • 3 garlic cloves, crushed
  • 2 garlic cloves, sliced thinly
  • 1/2 cup coconut milk (fresh, canned, or frozen)
  • 1/2 cup water
  • 1/2 cup white vinegar
  • 1/4 cup dark soy sauce
  • 1 tbsp whole black peppercorns
  • Red bird’s eye chilli, to garnish

METHOD

  1. In a large cooking pot, add the pork ribs together with the soy sauce, crushed garlic, whole black peppercorns, dried bay leaves, and chipotle peppers. Marinate for a minimum of 20 minutes. If you have time, marinate for an hour for the flavours to really infuse into the meat.
  2. Add the vinegar and water. Cover and cook over medium-high heat for about half an hour. Once done, turn the heat off and leave it aside, covered, for a further half an hour. The residual heat* from the cooking process will further cook and tenderise the meat.

*Residual heat, or residual cooking, or carry-over cooking, is when food continues to cook after it has been removed from a heat source. The heat held within the food itself raises its overall temperature before it starts to cool down.

  1. Meanwhile, heat about 2-3 tablespoons of oil in a small frying pan. Fry the garlic slices until golden brown, about 2-3 minutes. Drain and set aside.
  2. Turn the heat back on again on low and bring it back to a slow simmer. Once simmering, add the coconut milk in. It is important to slowly bring it back up to a simmer to avoid curdling the coconut milk. This happens when it is heated too quickly. Cook for a further 15 minutes.
  3. Once done, turn the heat off and transfer to a serving plate. Garnish with the fried garlic slices and chopped bird’s eye chillies. Serve with steamed jasmine rice and enjoy!

Spicy Chipotle Adobo sa Gata

Spicy Chipotle Adobo sa Gata

And with that, I would like to wish all my Chinese Family, Friends, Followers, and all those who are celebrating, a Happy Chinese New Year! May the Year of the Earth Pig bring you happiness, prosperity, good health, peace and success! 恭喜发财 Gōngxǐ fācái!

BON APPÉTIT

– Ally xx

myTaste.com

Auguest 2018: Jialing Mew

Waffles with Oven-fried Adobo Flakes

Welcome to part two of my Auguest feature! A few days ago I shared a tried-and-true vegan and gluten-free sweet recipe, and now that I’ve gotten that out of the way, we’re taking a very tasty trip to the other side of the delicious breakfast spectrum. I’m using this second recipe as a chance to make something I love but haven’t tried cooking myself before: adobo flakes! True to form (Allison reminded me that I do this every year… yikes), I left it to the last available minute, but worry not, because it actually worked out better than I expected! I did originally intend to turn this into a Filipino twist on fried chicken and waffles, but the adobo flakes turned out so fantastically that I couldn’t bring myself to make them share the spotlight. Please note that my poor time management was completely unrelated to this decision. However I do still highly recommend the waffle pairing, because I did eat them that way, and let me tell you, it was DIVINE. That isn’t even a word I use regularly, but it does so accurately describe the marriage of the saucy crispy chicken and fluffy golden waffles.

Oh, and I’m pleased to announce that all the liquid-cooking techniques from my past recipes came in very handy for the first part of this recipe.

Waffles with Oven-fried Adobo Flakes

Waffles with Oven-fried Adobo Flakes

PREP TIME 10 MINS* | COOKING TIME 1 HOUR | SERVES 4

*Not including marination time of minimum 2 hours or maximum overnight for a more intense flavour.

INGREDIENTS

For the marinade

  • 1 & 1/2 cups white vinegar
  • 1/4 cup soy sauce
  • 3-4 dried bay leaves
  • 3 red chillis, with just the tops cut off
  • 1 head garlic, lightly crushed to remove skins
  • Generous amount of cracked black pepper
  • 1/2 kg chicken breast fillets (about 2 large breast pieces)
  • 1 can coconut milk
  • Canola oil spray

METHOD

  1. Combine marinade ingredients in a large bowl and marinate chicken for at least 2 hours, or over night to really intensify the flavour.
  2. Transfer marinade and chicken into a pan on medium heat, and cook, uncovered, turning chicken every so often. The vinegar will boil away and smell quite acidic – be prepared!
  3. Preheat oven to 200C (180C fan forced or 400F or gas mark 6), and line a large baking tray with grease proof paper. In the meantime, remove chicken from the pan once cooked through (about 10-15 minutes) and set aside in a large bowl.
  4. Add coconut milk to pan and bring down to a simmer. The sauce will reduce to a thicker consistency after about 15-20 minutes. Once thickened, remove from heat and discard the bay leaves (and chilli if you don’t want to eat it) – the garlic will have fallen apart and any leftover chunks will melt in your mouth.
  5. While the sauce cooks, why not get to work shredding the chicken! I like to grip a piece on one end with tongs and rake a fork through the meat going with the grain, working my way up.
  6. Once the chicken is well shredded, evenly distribute onto the baking tray (I did one breast per batch), and generously spray with canola oil and give the tray a shake to even the coat.
  7. Place into the oven for 10 minutes, then increase the temperature to 220C. If the chicken looks like it’s browning more quickly in certain spots, take it out and redistribute the flakes, then return to oven and bake for another 10minutes.
  8. Now get your waffles ready – I usually make one big batch and keep some in the freezer, then just defrost for a quick breakfast option! Putting them in the oven just after you take out the chicken and toasting them in the residual heat makes them a little bit crispy on the outside – yum!
  9. Once ready, heap a little mountain of of adobo flakes onto your waffles, finishing off with a generous drizzle of sauce, and serve straightaway. You can thank me later.

Waffles with Oven-fried Adobo Flakes

Waffles with Oven-fried Adobo Flakes

Photo Courtesy & Recipe Copyright © 2018 | jialingmew

See you all next August!

– Jialing

myTaste.com

Roast Barbecued Chicken

Roast Barbecued Chicken

Roast Barbecued Chicken

Hello Everyone! As of today I have been working 24 days straight – 3 Sundays of work, and another to look forward to this weekend. I cannot wait for a public holiday coming up next week, and then two Sundays off before I head back into another 2 Sundays of work towards the end of May. I know, I shouldn’t be complaining since I only work for about 2-3 hours on Sundays, but I guess it’s the fact that I have to get up early and do work in humid and ventilation-challenged areas makes it a depressing start to the ONLY weekend I have. Yeap, this is my life now. Anyway! Sorry to start off all moody and what nots; I have been feeling a little burnt out and just not in the mood these past couple of days – I’m hoping that I can change that with a little bit of rest… Hopefully.

Tonight’s recipe is one that I have been hesitant of sharing on my blog because it’s my Mom’s special barbecue marinade recipe. We finally came around to a decision to share it on the blog, and so I will be sharing her ever so deliciously finger-licking good marinade for a whole roast chicken. We usually fire up the barbecue for this recipe, but recently we have been roasting the meat in the oven for a healthier option to charcoal-barbecued chicken. You can also use this marinade for pork or lamb. I once brought some yummy pork bellies to a barbecue party that my colleague hosted a few months back. It was a great hit amongst my other colleagues and so I believe that they’ll be overly happy to know that I am posting the recipe for my Mom’s special barbecue marinade on the blog.

Roast Barbecued Chicken Ingredients

PREP TIME 20* MINS | COOKING TIME 1 HOUR 35 MINS | SERVES 6

*plus 4-6 hours of marination, or preferably overnight

INGREDIENTS

  • 2kg whole chicken, washed and cleaned thoroughly
  • 1 bulb garlic, peeled and crushed
  • 1 tbsp brown sugar
  • 1 heaped tbsp hot & spicy UFC Banana Catsup
  • 1 heaped tbsp light soy sauce
  • 1 heaped tbsp oyster sauce
  • Ground salt and black pepper, to taste
  • Juice of 5 calamansi
  • Cooking twine

METHOD

  1. Combine all the ingredients in a large mixing bowl. Mix well until combined. Coat your chicken in the marinade and then leave in the fridge to marinate for about 4-6 hours (or preferably overnight). Remove chicken from the fridge 45-60 minutes before roasting to bring it back to room temperature.
  2. Preheat oven to 230C (450F or gas mark 8). Line a baking tray with aluminium foil and place a rack above it.
  3. Start by making a loop with the twine and fastening it around the stub of the neck. Bring it around the sides and tie a knot at the cavity, then pull it tight around the breast. Now, loop the twine around the drumsticks and tie another knot, tightening it until the legs cross.
  4. Place the chicken on the rack and into the preheated oven for 10-15 minutes. The lower the heat down to 175C (350F or gas mark 4) and continue roasting for an hour and 20 minutes more until cooked all the way through.
  5. Once done, remove the oven and set aside to rest for about 10 minutes before serving. Enjoy!

Roast Barbecued Chicken

Roast Barbecued Chicken

BON APPÉTIT

– Ally xx

myTaste.com

Honey-Roasted Chicken

Honey-Roasted Chicken

Honey-Roasted Chicken

Hello Everyone! Before I begin with this post, I just want to say that I just realised that two Sunday’s ago was quite possibly the last Sunday that I had off and I probably won’t see another relaxed Sunday at home until the beginning of June. Yes, you read that right! Last Sunday I got up at the wee hours of 3:55am to get ready for work. WORK! Last Sunday we kicked off our month-long sporting event with a 2km and 10km Run that started at around 7am. Our team had to be there by 5am to help set up, prepare, and do a lot more things in order to ensure a smooth event. I was also event photographer that morning so I was constantly moving here and there for a good 5 hours. Though it wasn’t a whole day/night event, it was still tiring – I mean, getting up at 4 in the morning is tiring enough especially when I couldn’t sleep well the few hours before. Anyway, so this Friday will be another opening ceremony, this time for Badminton, and then on Sunday again for Basketball.

Besides my 7-day working months from now until June, I’m thrilled to say that my blog will be turning 2 years old on Saturday! I’ll be posting a recipe up on that day to celebrate 2 years of not giving up on this blog – which I believe is a first! I’ve started up many blogs before (but mainly diary-style) and so far I’ve been able to keep up with this one! I won’t say anymore and save the rest of my tangents for Saturday’s post. Anyway, it’s week 2 of delicious yummy roast chicken and I’ve got a classic recipe to share with you. To be honest, whenI first came across this recipe, I found it weird how it had a hint of ground cinnamon and turmeric in it which in my opinion dominated the honey flavour just a bit. I’ll admit that I much preferred the taste of last week’s roast, but this one is alright too. You can eat it with a whole load of roast veggies and fresh greens, or steamed rice. Don’t forget to check out the original recipe over on SBS.

Honey-Roasted Chicken Ingredients

PREP TIME 10 MINS* | COOKING TIME 1 HOUR 35 MINS | SERVES 6

*plus 4-6 hours of marination, or preferably overnight

INGREDIENTS

  • 2kg whole chicken, washed and cleaned thoroughly
  • 8 tbsp honey
  • 3 tbsp light soy sauce
  • 3 tbsp olive oil
  • 2 tbsp freshly squeezed lime juice
  • 1 & 1/2 tsp ground cinnamon
  • 1 & 1/2 tsp ground tumeric
  • Thumb-sized ginger, minced
  • Butter, for basting
  • Ground salt and black pepper, to taste
  • Assorted veggies, for roasting
  • Cooking twine

METHOD

  1. Combine all the ingredients, except for the butter, in a large mixing bowl. Mix well until combined. Coat your chicken in the marinade and then leave in the fridge to marinate for about 4-6 hours (or preferably overnight). Remove chicken from the fridge 45-60 minutes before roasting to bring it back to room temperature.
  2. Preheat oven to 230C (450F or gas mark 8). Line a baking tray with aluminium foil and place a rack above it.
  3. Start by making a loop with the twine and fastening it around the stub of the neck. Bring it around the sides and tie a knot at the cavity, then pull it tight around the breast. Now, loop the twine around the drumsticks and tie another knot, tightening it until the legs cross.
  4. Place the chicken on the rack and into the preheated oven for 10-15 minutes. The lover the heat down to 175C (350F or gas mark 4) and continue roasting for an hour and 20 minutes more. Baste the chicken with a little bit of butter at every 20 minute intervals.
  5. Once done, remove the oven and set aside to rest for about 10 minutes before serving with seasonal roast veggies, or steamed rice. Enjoy!

Honey-Roasted Chicken

BON APPÉTIT

– Ally xx

myTaste.com

Pritong Bangús Steak (Fried Milkfish Steak)

Pritong Bangús Steak (Fried Milkfish Steak)

Hello Everyone and sorry for a very late post tonight (or more like just past midnight by the time I am done with the post)! I spent the day bringing my family around to Bondi Beach and Maroubra Beach despite the gloomy weather. We managed to visit the beaches and take some photographs before it started to pour. After that, we chilled around at my friend’s place before finally heading off to the airport; I said my goodbyes to my Mom and my two younger sisters. Safe travels! They’ll be in Kuala Lumpur for about 7-hours, and then finally arriving in Brunei the next day in the afternoon. I just finished editing and uploading my graduation photos on Facebook, and now I am writing this post. I thought of just going to bed since I am quite tired, but I felt bad for not even attempting to write a post for tonight/today. Anyway, I’ll make it quick if I can; I’ll probably end up taking the long route and explaining some components of the dish that may be unfamiliar to some people.

Pritong Bangús Steak (Fried Milkfish Steak) Ingredients

Bangús (or Milkfish) is the national fish of the Philippines. They are notorious for being much bonier than other fish, which is why deboned milkfish, called “boneless bangús” in the Philippines, has become popular in stores and markets. There are many ways in which you can use this fish to create many loved home-cooked Filipino dishes, and I will show you two/three easy ways to prepare the milkfish for a tasteful lunch or dinner. Pritong Bangús (fried milkfish) is a simple dish that is packed with flavours. The milkfish alone has its deliciously rich taste, especially the belly, but the marinade enhances its flavour with a hint of sourness and spiciness. The bangús belly is my favourite part of the fish, especially when it is fried. I would always fight for the bigger piece of belly, or I would always make sure that I get the bigger share of the belly. In an ideal world, the belly would be ALL mine.

Pritong Bangús Steak (Fried Milkfish Steak) Ingredients

PREP TIME 8 HOURS* | COOKING TIME 12 MINS | SERVES 2-3

*Minimum. Up to 12 or even better, overnight in the fridge for marination time.

INGREDIENTS

  • 1 large boneless bangus (milkfish); scales removed, cleaned and butterflied
  • 4 cloves garlic, crushed
  • 2-3 red bird’s eye chillies, cut in half
  • 1 large red spanish onion, cut into rings
  • 1/2 cup white vinegar
  • 2 tsp dark soy sauce
  • 1/2 tsp salt
  • 1/2 tsp whole black peppercorns
  • Juice of 2-3 calamansi

METHOD

  1. Combine chillies, vinegar, garlic, whole peppercorns, and salt in a large container. Give it a good stir to combine the ingredients before laying down the fish skin side up. Cover the container and place in the fridge to marinate for about 8 to 12 hours, or even better, overnight to soak up all the flavours.
  2. Heat about 1 cup of oil in a large frying pan (preferably with a lid)** over medium-high. Fry both sides of the bangús until each side turns medium brown in colour. Once cooked, place on a serving plate. You can enjoy the fried bangús just like this with some steamed rice and atchara*** on the side, or you can add a few more ingredients to further heighten the flavour of the dish.
  3. Tip the oil out into an empty jar (you can reuse for your next frying adventure) from the same frying pan, leaving about a tablespoon or two. Fry the onions until soft and then turn the heat off. Add in the soy sauce and give it a good stir, about 1-2 minutes, and the pour the mixture over the fried bangús. Squeeze the juice from the calamansi over the fish and serve!

Pritong Bangús Steak (Fried Milkfish Steak)

Pritong Bangús Steak (Fried Milkfish Steak) Ingredients

**Caution: take care when frying as the oil has a tendency to splatter because of the liquid from the marinade. Make sure to cover the frying pan while leaving open a small space for the steam to escape.

***Atchara or Atcharang Papaya is basically pickled julienned or grated green papaya and soaked for a week in cooked vinegar and sugar mixture with onions, garlic, ginger, pepper corn, and red bell pepper.

BON APPÉTIT

– Ally xx

myTaste.com

Crispy Pata (Deep-fried Pork Leg)

Crispy Pata (Deep-fried Pork Leg)

Hello Everyone! After spending the past month in the Philippines, I thought that it’d be a good idea to share some of the foods that I came across and ate along the way. A classic dish that I will be sharing with you is the very famous Crispy Pata, or Deep-fried Pork Leg. Crispy Pata can be found in most eating places in the Philippines; one place that we dined at while staying Lucena City specialises in this dish and is even called Bubbles Crispy Pata & Restaurant. I remember the first time I came here with my cousins from the Barrientos side, my cousin JR joked about ordering a crispy para dish EACH. I think we ended up ordering one between two people, which, looking back, in my opinion is still quite a lot to eat between two; but just like me, he loves him some crispy pata. What I love about this very simple dish, is the crispy skin and of course the very tender meat beneath that layer of crispy goodness.

Crispy Pata (Deep-fried Pork Leg) Ingredients

As you probably would’ve already figured out from my description above, and the photographs, Crispy Pata is a famous Filipino pork dish that uses a whole pig’s leg. The leg (or pata) is made tender by simmering in water along with other spices, mainly peppercorns and bay leaves. It is then deep-fried until the texture becomes very crunchy. The dish is then served with various dipping sauces, the main being a soy-vingear sauce with chopped onions, or along with some pickled green papaya known as atchara, served as either a main dish with steamed rice, or as beer food known as pulutan.

Crispy Pata is definitely an easy dish to cook, but be cautious as the process does involve dangerous steps. Deep frying a whole leg can cause the hot oil to be uncontrollable. It is a must to slightly (not fully, as the cover can pop-up due to pressure) cover the cooking pot while frying. What my mom does is that instead of submerging the whole leg in scalding hot oil, she adds enough oil to submerge at least half of the leg and fries it for about 15 minutes or until golden brown. She then cautiously turns the leg and fries the other side for the same amount of time in medium heat until it becomes crispy. This is quite possibly one of the reasons why I only ever have crispy pata at a restaurant or when I’m home and my mom is there to do it for me – I don’t like the frying process!

Crispy Pata (Deep-fried Pork Leg) Ingredients

PREP TIME 24 HOURS* | COOKING TIME 2 HOURS 30 MINS | SERVES 4

*Includes setting aside the boiled pork leg in the fridge overnight to draw out the moisture before deep-frying.

INGREDIENTS

  • 1 whole pig’s leg (about 2 or 2.5kg)
  • 12 to 15 cups water
  • 8 to 12 cups cooking oil
  • 6 pcs dried bay leaves
  • 2 tbsp whole black peppercorns
  • 1 & 1/2 tsp salt

For the soy dipping sauce

  • 1/3 cup dark soy sauce
  • 1 small red onion, diced
  • 1 small tomato, diced
  • Juice of two calamansi**

For the vinegar dipping sauce

  • 1/3 cup white vinegar
  • 3 cloves garlic, crushed
  • 3 red bird’s eye chillies, halved
  • Whole peppercorns

**Calamansi (or calamondin), is a hybrid between a mandarin orange and a kumquat. It is widely cultivated in the Philippines and primarily used in cooking to flavour foods and drinks. If calamansi isn’t available, you may substitute it with lemon or lime, but the taste will not be the same. I can’t say exactly what the difference in taste is, but I think calamansi is a tad more sour than a lemon/lime, and has a slight orange taste to it.

METHOD

  1. Pour water into a large cooking pot along with the bay leaves and peppercorns. Bring to a boil. Once boiling, add in the whole pork leg and simmer under mediumm-high heat until the leg becomes tender (about 1.5 to 2 hours).
  2. Remove the tender leg from the cooking pot, transfer to a plate large enough to fit it and set aside until the temperature goes down. Once it has cooled down, place a clean cloth above the leg and refrigerate overnight. Remove from the fridge a few hours before cooking to bring it back to room temperature. Some recipes I’ve seen don’t require you to refrigerate the meat, I do it so that it draws out excess moisture from the leg.
  3. At this point you may want to rub on some different spices such as garlic powder, ground black pepper, and salt onto the skin. If you do, let it stand for 15 minutes for the leg to absorb the rub. If you don’t want to season it any further, which is what I did, then you can move onto frying.
  4. Heat a clean large cooking pot (preferably with cover), over high heat and pour the cooking oil in. When the oil becomes hot, turn the heat down to medium high. Carefully lower the leg into the hot oil and deep fry. Cook until one side becomes brown and crispy, about 10 to 15 minutes, and then cautiously flip the leg to brown and crisp the other side. Be extra careful in doing this procedure.
  5. Turn the heat off and remove the crispy pork leg. Transfer it to a wide serving plate.
  6. Combine all the ingredients together for the separate dipping sauces dance serve together with the crispy pata!

Crispy Pata (Deep-fried Pork Leg)

BON APPÉTIT

– Ally xx

myTaste.com

Chicken Adobo

Chicken Adobo

Hello Everyone! For those of you who don’t know (or haven’t read the about me section of this blog), I was born and bred in Brunei, but I have the blood of the Philippines running in my veins. Even though I have never really lived in my country of residence, I am very familiar with the many cuisines the Philippines has to offer. This is through my travels to the Philippines, and of course also from my mothers cooking.

Tonight’s recipe is one that was always on the menu when I was growing up as a kid, and up to today, it is one of my go to dishes if I want a quick and hassle-free dinner. Its got the proteins, and all you really need is to load it up with carbs, which usually is just steamed rice and a side of boiled veggies to go with it. A perfect meal (well for me that is), especially since I get home at around 8/8:30pm after a good workout at the gym, a hassle-free dinner is just what I need. All you really have to do is add all the ingredients to a pot, simmer for 20 minutes and ta-da! How easy is that? I’ve read other recipes where it says to marinate the chicken beforehand anywhere from 30 minutes to 3 hours, but I honestly don’t think it needs the marinating, it tastes just as good the way my mom taught me how to make it!

Chicken Adobo is a very famous Filipino dish. I say famous because, besides swear words being the number one thing people say they know when I tell them I am Filipino, “do you know how to cook Chicken Adobo?” is the next thing they’d ask. It may not look that appetising; I know, I struggled to make Chicken Adobo look aesthetically pleasing on a plate but I just couldn’t, but believe me when I say this dish tastes amazing!

Chicken Adobo Ingredients

PREP TIME 5 MINS | COOKING TIME 20-25 MINS | SERVES 4

INGREDIENTS

Chicken Adobo Ingredients

METHOD

  1. Combine all ingredients in a large pot. Cover and bring to boil. Once boiling, lower the heat and let it simmer for about 20 to 25 minutes until sauce is reduced and thickened, and the chicken is tender. The great thing about this is you don’t have to stir it around!
  2. Serve with steamed rice and a side of veggies of your choice.

Chicken Adobo

As you can see the chicken does produce a lot of oil, so what I usually do is separate the chicken and set the sauce aside in the fridge for a few hours until the oil has settled. Once it has settled, I then scoop out the oil and heat the sauce up again.

BON APPÉTIT

– Ally xx

myTaste.com

Stir-fried Gravy Beef with Chilli, Ginger & Shallot

Stir-fried Gravy Beef with Chilli, Ginger & Shallot

Hello Everyone! I actually wasn’t planning on photographing and posting today’s dish as I kind of made it up on the go. I usually plan ahead the dishes that I want to make for the week to ensure that I have all the ingredients that I need for the upcoming week – saves me time of having to go back and forth the grocery shops if I forget one or two ingredients. I actually don’t have much in the fridge right now (in terms of accompanying ingredients for my meat).

Last night I took my beef shanks out of the freezer to defrost in the fridge overnight but still not knowing what I was going to make until later on the next day. I still had the pantry essentials, such as chillies, ginger, onions, and shallots – so I decided to whip up a beef stir-fry! I also had all of the ingredients to marinade the beef in so that was good! I kind of eyeballed the measurements though so forgive me if this recipe is too bland or salty; I’m just going to go off by remembering how much of each ingredient I added to the marinade, feel free to adjust though!

Stir-fried Gravy Beef with Chilli, Ginger & Shallot Ingredients

PREP TIME 1 HOUR | COOKING TIME 10-15 MINS SERVES 2-3

INGREDIENTS

For the marinade:

  • 300g beef shank, sliced thinly
  • 1 tbsp cornflour
  • 1 tbsp dark soy sauce
  • 1 tbsp light soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp sesame oil
  • 2 tsp shaoxing rice wine
  • Ground black pepper
  • 2 stalks spring onion, cut into 1-inch long strips
  • 2 red bird’s eye chillies, sliced
  • 1 thumb-sized ginger, peeled and sliced
  • 1/2 red onion, sliced
  • 3 tbsp Sunflower oil

METHOD

  1. Add all the ingredients for the marinade in a medium-sized bowl and mix together until combined. Cover the bowl with cling wrap and let the beef marinate for at least an hour before cooking.
  2. Heat the sunflower oil in a medium-sized frying pan over high heat. Add the green onions and ginger. Sauté for about 2 minutes. Then add in half of the chilli slices and onions, and cook for a further 2-3 minutes. Add the beef shank slices and toss to combine. Cook for a further 5 minutes, adding a little bit of water to loosen the sauce a bit. Cook for a further 3-5 minutes or until cooked through.
  3. Garnish with the remaining chillies and serve with steamed rice and asian greens.

Stir-fried Gravy Beef with Chilli, Ginger & Shallot

BON APPÉTIT

– Ally xx

myTaste.com

Pan-fried Whole Snapper with Chilli, Ginger, Shallot & Soy Sauce

Pan-fried Whole Snapper with Chilli, Ginger, Shallot & Soy Sauce

Hello Everyone! A couple of posts ago I mentioned that I bought 2 whole snapper for just 15 dollars. Well I thought that today I should cook up a delicious meal with the other – same ingredients to dress it up, but probably a little less healthy than the steamed snapper since it’s pan-fried, but obviously the flavour and texture changes when cooked differently.

As I was having it for lunch this afternoon, my housemate Marissa walked into the dining area and I asked her to try some. She loved it and said “did you take a picture of this?” knowing that I am one to definitely blog about it – I mean, of course I took a photo! She also asked me if I followed a recipe, and I said no, I just whipped this up with the ingredients I had in the fridge. It is actually a dish that my Mom makes very often, but with pompano fish – and dressed with just dark soy, calamansi (small round lime, green on the outside and with a centre pulp that is orange in colour), and a little bit of the fish oil that it was pan-fried in. Deliciously lip-smacking! Also often served with steamed rice and stir-fried kangkung in belacan. The simplicities are always the best.

Anyway, this is my take on my Mom’s pan-fried pompano – as the title says, pan-fried snapper with chilli, ginger, shallot & soy sauce. Marissa asked me if you can tackle this recipe with any type of fish such as barramundi, and I honestly think that it will go well with barramundi and any other types of fishes out there.

Pan-fried Whole Snapper with Chilli, Ginger, Shallot & Soy Sauce Ingredients

PREP TIME 5 MINS | COOKING TIME 10-15 MINS SERVES 2

INGREDIENTS

  • 1 whole snapper, gutted, scaled, and cleaned
  • 1/2 cup sunflower oil
  • 2 red bird’s eye chillies, sliced
  • 1 thumb-sized ginger, sliced
  • 1 stalk green onion, sliced, green and white parts separated
  • 3 tbsp light soy sauce
  • 1 tbsp chilli oil
  • Lemon wedge
  • Ground salt and pepper

METHOD

  1. Season the snapper with ground salt and pepper. Heat sunflower oil in a large frying pan over high heat. Make sure that the pan is scorching hot before putting the fish in as this will prevent the skin from sticking to the pan. Fry the fish for 5-6 minutes per side. Remove the fish from the pan and place onto a serving dish. Drain the oil, leaving about a tablespoon behind.
  2. Add the ginger and sauté for about a minute before adding half of the chilli slices and the pale and white parts of the green onions. Cook for a further 2 minutes. Turn the heat off and add the soy sauce. Mix around for a bit and then pour over the fish. Add the chilli oil and drizzle with lemon juice. Garnish with the remaining green onions and chilli slices. Serve with steamed rice.

Pan-fried Whole Snapper with Chilli, Ginger, Shallot & Soy Sauce

BON APPÉTIT

– Ally xx

myTaste.com

Steamed Whole Snapper

Steamed Whole Snapper

Hello Everyone! My fridge (or should I say, my part of the fridge since I share a house with about 20 other people) has been looking a bit lonely for the past week. Nothing makes me happier than going to Paddy’s Market, and coming home with bags of fresh meat, seafood, and vegetables – and a bonus development of arm muscles from carrying heavy shopping bags, but probably not good for my back in the long run. My part of the fridge is looking happier now with all that food!

Steamed Whole Snapper

I probably bought more than 5 kilos of meat ranging from beef, chicken, and yummy pork ribs. I also got 2 whole snappers for $15, one of which will be featured in today’s post, and the other probably later in the week, as well as some prawns and salmon portions. I know that this sounds like a LOT of food for a tiny girl like me, but all this will probably last me a month or so. Paddy’s is not difficult to get to from where I live, but it is quite a bit of a trek and time consuming to go to every week to shop especially when there are a few other supermarkets close by. The reason why I go to Paddy’s at least once a month is because of their meat, seafood, and vegetables – cheaper and definitely fresher and of better quality than your local Coles or Woolies. I once got sick from meat that I got from Coles… That’s all I’m going to say.

Anyway, onto the recipe – this is a dish that my mom would always make for dinner, using a different fish of course and a different method of cooking. She usually cooks it over a charcoaled barbecue and I don’t know, there’s just something about it being cooked that way that made it so much more tastier. I obviously wasn’t going to start a barbecue for just one fish, plus, I don’t actually have a barbecue in the house (well I do but it runs on gas and I kind of blew it up towards the end of last year – don’t ask). So I stuck to steaming the fish today, but if you do want to give this a try, I highly recommend my mom’s way of cooking. Lip-smacking goodness I tell you!

Steamed Whole Snapper Ingredients

PREP TIME 10 MINS | COOKING TIME 20 MINS SERVES 2

INGREDIENTS

  • 1 whole snapper, gutted, scaled, and cleaned
  • 1 thumb-sized ginger, sliced
  • 1 stalk green onion, sliced, green and white parts separated
  • 1/2 red onion, sliced
  • 1/2 tomato, sliced
  • 1/2 lemon, juiced
  • 2 tbsp light soy sauce
  • 1 tbsp sesame oil
  • 1/2 tsp whole black peppercorns
  • 1/4 tsp rock salt
  • 1 red bird’s eye chilli, sliced

METHOD

  1. Nestle the snapper on a large piece of foil and scatter the red and white parts of the onions, ginger, tomatoes, peppercorns, and salt. Drizzle the lemon juice, soy sauce and sesame oil over the fish.
  2. Loosely seal the foil to make a package, making sure that there is enough space at the top for the steam to circulate while the fish cooks.
  3. Steam for 20 minutes. If you don’t have a steamer, you can place the parcel on a heatproof plate, or a stainless steel wire steamer rack, over a pan of gently simmering water, cover with a lid and steam.
  4. Garnish with the remaining green onions and chilli slices. Serve with steamed rice.

Steamed Whole Snapper

BON APPÉTIT

– Ally xx

myTaste.com